HOMEMADE BUTTERMILK BREAD

Homemade Buttermilk Bread ~ Butter With A Side of Bread

I love trying out new bread recipes. I realized I had some buttermilk that needed to be used so when I found this, I knew it’d be perfect. It has such a delicious, soft texture and fantastic flavor. Enjoy.

You can substitute regular milk + lemon juice for buttermilk, but you won’t quite get the full texture and flavor of this bread. Buttermilk is thick and adds a delicious texture. So next time you’re in the grocery store, add it to the list!

Homemade Buttermilk Bread

  • 1 1/2 cups buttermilk (or use 1 1/2 cups milk + 1 TBSP lemon juice)
  • 2 TBSP melted butter
  • 2 TBSP sugar
  • 1 tsp salt
  • 3 cups all-purpose or bread flour
  • 1/2 cup whole wheat flour
  • 2 1/2 tsp yeast

Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you’ve achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!

Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size. (In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off- and let the bowl of dough rise in there. The oven traps the heat for a long time and it’s the perfect atmosphere for rising dough.)

Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. My all-time favorite bread pan is the Norpro 12″ Bread Pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.

Preheat the oven to 350 degrees F. Bake dough for about 25-28 minutes- until top is golden brown. Let cool and slice.

adapted from Allrecipes.

Homemade Buttermilk Bread ~ Butter With A Side of Bread

Homemade Buttermilk Bread ~ Butter With A Side of Bread

Homemade Buttermilk Bread ~ Butter With A Side of Bread

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HOMEMADE BUTTERMILK BREAD
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 1½ cups buttermilk (or use 1½ cups milk + 1 TBSP lemon juice)
  • 2 TBSP melted butter
  • 2 TBSP sugar
  • 1 tsp salt
  • 3 cups all-purpose or bread flour
  • ½ whole wheat flour
  • 2½ tsp yeast
Instructions
  1. Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you've achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
  2. Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size. (In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off- and let the bowl of dough rise in there. The oven traps the heat for a long time and it's the perfect atmosphere for rising dough.)
  3. Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. My all-time favorite bread pan is the Norpro 12" Bread Pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
  4. Preheat the oven to 350 degrees F. Bake dough for about 25-28 minutes- until top is golden brown. Let cool and slice.

 

9 COMMENTS

  1. You don’t mention in the instructions anything about dissolving the yeast in warm milk or water. How does the bread rise if you immediately mix the dry ingredients (including yeast) with the cold ingredients? Just curious. If I don’t proof my yeast, my bread does not rise. Thanks!

    • CatMom- I hear you! I almost always proof my yeast as well, but you actually don’t have to proof your yeast to enable the bread to rise. It DOES give it a jump start- which means the rising time might be a bit longer. This bread is a little more dense than other breads though so a 1 hour rising time works well.

      I tried this recipe a couple times and once I did proof the yeast in the buttermilk, since that’s the only liquid. I even warmed it up a bit. It didn’t work, lol! It didn’t proof at all and I tossed it in with the rest of the ingredients and it resulted in the same loaf of bread as before. So I opted to skip proofing altogether in the directions. 🙂 Hope this helps you!

    • I followed the directions with some doubt as well about not proofing the yeast and it turned out beautifully! Probably the prettiest loaves I’ve made so far and I’ve been really practicing trying to find the best one. I think this is it!

    • You can make it in a regular sized bread pan too! I just like using the 12″ pan because I can cut slices of bread that fit in a sandwich bag for my kids to take to school! 🙂

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